Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.

About Sandy Burn

Sandy Burn hopes to bring some flavor to downtown Spartanburg and Landrum with her business venture.

Burn, an entrepreneur from Greenville, opened the doors to Olive and Then Some in the Fall of 2013.

The store is an offshoot of Palmetto Olive Oil Co., a business she opened in 2011 on Augusta Street in Greenville.. It is a taste-first retailer of premium traditional and flavored olive oils, other gourmet oils and balsamic vinegars.

“This is really exciting,” Burn said. “We’re hoping to become a destination that attracts customers and helps energize other businesses around us.”